Coconut-Almond Fudge Ripple Ice Cream {No Machine Needed}

August 14, 2013
Creamy homemade Coconut-Almond Fudge Ripple Ice Cream {no machine needed!} scrumptiously marbled with chocolate sauce ... just like the flavors of one of our favorite candy bars!

Today I'm happy to bring you Coconut-Almond Fudge Ripple Ice Cream, modeled after one of my favorite candy bars ... if you know what I mean.
This Coconut-Almond Fudge Ripple Ice Cream actually all started with the easy 3-Ingredient Creamy Coconut Ice Cream I shared on Monday ...  See, when my husband tasted the Creamy Coconut Ice Cream ... which he looooooved, by the way ... he said, "You need to make this with some chocolate in it."

And I thought ... Well, of course I do!

And so I did.

But then, modeled off a favorite candy bar, I put some almonds in too.

And it's divine.

To create this easy almond fudge ripple version yourself, first whip up a batch of homemade coconut ice cream with some sliced almonds in it, and place it in a freezer-safe container.  I use a bread pan and then just cover it with foil or plastic wrap.  I've found that using a bread pan makes the ice cream mixture the perfect depth for the next step ... the swirl.

Next, plop on a little bit of hot fudge ice cream topping ... not heated up, of course.  Or, you can drizzle on a bit of chocolate syrup.  I've tried it both ways and both are good.

Then, take a knife and drag and twist the knife through the chocolate to swirl it in.  You just want to drag and twist ... not stir ... to get the swirl effect.  {Oh, and just fyi ... chocolate syrup swirls in a little bit easier than hot fudge topping.}

See? ... when you scoop some out ... chocolate swirls!  Pretty and yummy.

And just like the plain coconut version, this stuff is soooooo good.  I mean seriously, my husband and I are in love with this newly-discovered-for-us way to make ice cream.  Who knew such yumminess could be so easy?

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Coconut-Almond Fudge Ripple Ice Cream
Source:  A Tracey original
  • 1 c. (8 oz.) whipping cream or heavy cream
  • 3/4 c. (6 oz.) cream of coconut*
  • 1/2 c. sweetened flaked coconut
  • 1/4 c. sliced almonds
  • 2 T. chocolate syrup or hot fudge topping (not heated up)
  1. Chill a large mixing bowl and the beaters of an electric mixer (or whisk attachment of a stand mixer) in the refrigerator for about 15 minutes. Remove from the refrigerator and pour the whipping cream into the chilled bowl. Beat on high speed until medium-to-stiff peaks form. Gently stir in the cream of coconut, sweetened coconut, and sliced almonds.
  2. Spoon into a freezer-safe container. Drizzle the chocolate syrup over the coconut mixture. Drag and twist a knife through the chocolate to create swirls (do not stir).
  3. Cover and freeze for about 4 hours or overnight.
* The stuff found in the drink mixer section of the grocery store, not coconut milk.



  1. YUM! Almond Joy heaven in a bowl! Love this ice cream.

  2. This is my favorite candy bar too! And thanks for the swirl lesson, I was hoplessly lost when I tried to do it on an older recipe--just plopped it in the ice cream maker and it didn't swirl, just mixed. Oops.

    1. Glad the info on the knife-swirling method helped, Ashley!

  3. OH MY! YOur Coconut Almond Fudge Ripple Ice cream looks so good! I must be delicious with such great ingredients.

  4. IDK what it is, but every time I hear ripple in an ice cream title I instantly want it.

    1. 'Ripple' is indeed an attention-getting ice cream word, isn't it, Erin??

  5. My husband adores Almond Joy candy. This ice cream version sounds fantastic.

  6. Almond Joy is one of my favorite candies! I have to try this!

  7. One of my favorite candies as well! Great idea- and love that no machine is needed.

  8. What a fantastic combination! Can't say no to the almonds and fudge!

    1. It's certainly hard to say no to that combo, Susan. I'm not very good at it, for sure.

  9. VERY pretty...and oh so yummy. It's going to take me all year to finish making all these #IceCreamWeek treats!

  10. You're a genius! And I'm not just saying that because I made my own version of almond/coconut/fudge ripple a few weeks ago! (Great minds obviously think alike.) I love that it's no-churn and that you used cream of coconut!

  11. I just discovered easy, no-machine required ice cream this summer too and it's changed my life! I can't wait to try the coconut ice cream, and you can bet I'm going to be adding almonds and swirling it with chocolate. This looks amazing!

  12. Oh my! Pinned this one too! Your recipes rock! (And your pics!

  13. OK, Tracey, I'm gonna need a big bowl of this stuff! Yum! Thanks for sharing at Thursday's Treasures, I'm featuring you this week both on the blog and on FB!

  14. This looks awesome!!! We would love it if you would link up at our linky party:
    Live every Wednesday to Sunday.
    Hosted by: Parrish @ Life with the Crust Cut Off Dana @ This Silly Girl’s Life
    We hope to see you there!

  15. I have never tried ice cream with out a machine. This sounds delicious! A must make (tomorrow!)

  16. I've been looking for a recipe for icecream without a machine. I didn't find one that works very well until this one! I can't wait to test out different flavors!


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